No Bake Brownie Bites

5 from 5 votes

Rich and fudgy No-Bake Brownie Bites have a truffle-like center dipped in melted chocolate—sprinkle with sea salt for the ultimate salty-sweet treat!

Prep Time45

Cook Time10

Setting Time2

Total Time2 55

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: no bake brownie bites

Servings: no bake brownie bites

Author: Chelsea Lords

Cost: $5.62

Equipment

Stand mixer or hand mixer
Large sheet pan
Silicone baking mat or parchment paper

Ingredients

1 cup all-purpose flour heat treated—see note 1
1/4 cup Dutch process cocoa powder see note 2
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
6 tablespoons unsalted butter
1/2 cup granulated sugar
3/4 cup light brown sugar
1/4 cup heavy cream
1 teaspoon vanilla
1/2 cup mini chocolate chips

Dipping

2 cups milk chocolate chips or semi-sweet or dark, see note 3
2 teaspoons coconut oil or shortening

US - Metric

Instructions

See note 1 for heat treating flour (microwave or oven). Test the flour to ensure it has reached a safe temperature of 165°F. Let the flour cool completely to room temperature before using. Don’t use any burnt or clumpy flour (if it’s off-color or smells burnt, it’s most likely burnt). The flour should should look the same as it did before heat treating. Spoon the cooled flour into a measuring cup and level the top with the back of a table knife. (If you press and scoop flour in the measuring cup, you’ll have too much.)
Once flour has cooled, add the spooned and leveled flour, cocoa powder, and salt to a medium bowl. Stir to combine and set aside.
In a microwave-safe bowl, add semisweet chocolate chips and the butter (cut into 1 tablespoon pieces). Microwave in 30-second increments until fully melted, stirring for 15 seconds between each increment. (This takes about 1 min 30 seconds in my microwave.)
Use a stand mixer or hand mixer to combine the chocolate-butter mixture, granulated sugar, and brown sugar. Beat for 2 minutes on medium speed until completely smooth. Add heavy cream and vanilla and beat until smooth and light, another 1–2 minutes.
Add the dry ingredients on the wet ingredients. Beat until just combined, being careful to not overmix the batter. Scrape the sides as needed with a spatula to make sure everything is well combined. Fold the mini chocolate chips into the batter with a spatula. (If the dough is too wet, add 1–2 more tablespoons heat-treated flour, and if it is too dry, add 1–2 more tablespoons heavy cream.)
Use a 1-tablespoon measuring spoon to portion out balls of brownie batter. You should get around 35 balls. Roll into even-sized balls and chill in the fridge, covered, for 15 minutes.
Line a large sheet pan with a silicone liner or parchment paper. Add chocolate chips and coconut oil to a microwave-safe bowl. Heat in bursts of 20 seconds, stirring between each burst for 30 seconds—a lot of melting is happening outside of the microwave, so take time to stir it to avoid burned chocolate.
Once the chocolate is completely melted and smooth, coat the truffles in chocolate. I do this by dipping a fork in the melted chocolate and placing a truffle on the dipped fork. Use a spoon to pour melted chocolate on top of the truffle. Carefully tap the fork against the edge of the bowl to allow excess chocolate to fall off the truffle. Then use a table knife to slide the truffle off the fork and onto a parchment-paper-lined sheet pan. (If the truffles aren’t dipping nicely/the chocolate is too thick, add a touch more coconut oil (in very small increments) to barely thin the chocolate a bit more.
Let truffles fully set at room temperature. These are best enjoyed the same day, but they will last 3–4 days. They freeze better if they aren’t coated in chocolate. I love these chilled and straight out of the fridge—so fudgy!

Video

Notes

Note 1: Heat treat flour in the microwave: Add the flour to a microwave-safe bowl. I recommend heat treating more than the recipe calls for (1/2 to 1 cup extra) to ensure you have enough in case some burns. Microwave on high in bursts of 30 seconds, stirring between each burst. Take your time, stirring well to make sure none of the flour burns. Use a thermometer to test the flour in a few places to make sure it has reached 165°F throughout.

Heat treat flour in the oven: Preheat oven to 300°F. Line a large rimmed sheet pan with a nonstick liner or parchment paper. Spread the flour on the pan (treat more than you’ll use; 1/2 to 1 cup extra in case some burns). Bake the flour, removing and stirring it every 1 and 1/2 minutes. Each time you remove the flour to stir, test it with the thermometer. As soon as it reaches 165°F, it’s safe.

Note 2: Make sure to get Dutch-process instead of natural or plain cocoa powder. Regular cocoa powder will make the brownie batter drier and less flavorful. Hershey’s Special Dark cocoa powder is Dutch process and found at most grocery stores.

Note 3: I like milk chocolate best, but these are very sweet! If you prefer less sweetness or a different type of chocolate, any variety will work—semi-sweet, dark, or white. The better quality the chocolate chips, the better they will melt and easier to dip.

Storage: Store leftover brownie bites in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Nutrition